This Farm-Fresh Salsa Fresca is the perfect mixture of chopped tomatoes, red onions, cilantro, garlic, avocado, jalapeno and a kiss of lime!. Use it with chips, add it to burgers for a fiesta topping, spoon it over chicken or pork. Works great on crackers and in omelettes!
With it finally being spring here in Pittsburgh it’s time to start thinking about cookouts, bbqs and foods. Now in my house, I’m always thinking about food but like most of you, I think the foods we eat vary from season to season. Whether you get 5′ of snow or your temps drop to a cool 70 F during the day in “winter” I think the foods we gravitate towards are often driven by the temperature outside.
For me, with it being warm out, Salsa Fresca is high up on the list of things to make!
So what is Salsa Fresca and how is that different from Pico de gallo and salsa?
It comes down to 2 things really:
- Cook vs. uncooked
- Ingredients
- If you were me, you would also argue texture as well so okay, maybe 3 things.
Salsa is Spanish for sauce (tyvm for the time spent in Mexico cooking along with all you amazing chefs!). Salsa can either be cooked or uncooked. Where the biggest thing that sets it apart is that the flavor profiles and ingredients vary from recipe to recipe. Granted most think of salsa as tomatoes, onions, jalapeno, cilantro and lime for the most part but salsa verde is made differently (kind of). Plus salsa can be made with fruits as well – like my Pineapple Watermelon Salsa.
Where I say there could be a 3rd difference is the texture of it. Some salsas are smooth, and blended with a good bit of liquid while others are smooth but still have a fair bit of chunks.
Pico de gallo is the same as Salsa Fresca. Salsa Fresca in Spanish means fresh sauce. Where it’s confusing is that there is no ‘sauce’ in it. It’s uncooked, chopped fresh vegetables where each vegetable is chopped so it’s distinctly visible. For the most part, salsa fresca is simply fresh tomatoes, peppers, onions, lime, cilantro and salt. I took some liberty with mine and added avocados because well… why not? You’re welcome to omit them but I’ll be honest, I found the addition of them to truly be fantastic!
A recipe you don’t have to cook!
What I love about this recipe is that I can have it done in minutes and that I don’t have to turn on the oven at all! I don’t know about you but in my house we seem to have way more activity with company and last-minute guests. I’m that hostess that has to feed you or at least offer you something.
Sure I have cookie dough balls in the freezer all year round but that means I either have to turn on the oven and bake them for you OR I have to pull out the toaster oven and bake them for you. And let’s be real, in the summer I’m not for baking much. Granted I still do it but I’m at that age where I want to be outside and enjoy the festivities.
This is where the salsa fresca comes into play! With farmer’s markets everywhere and veggie pot containers on our porches, it’s so easy to just grab some items to make this and have it on the table in minutes. It’s also great to get your guests involved to help chop. I mean if they are offering to help, why not let them, right?!
What to serve with Salsa Fresca (pico de gallo)?
Obviously chips. To be completely honest, I’m pretty ambivalent when it comes to the type of chips (from tortilla to corn chips) as I love them all. I’d have to say though, I’m SERIOUSLY crushing HARD on the Mission Organics Tortilla Chips. I don’t think I’ve ever tasted a more amazing tortilla chip.
But think outside of the chip. When you’re grilling up some burgers or hotdogs, use this as a topping instead of ketchup and mustard. Want cheese with? Go with Cotija! I also love this on chicken and with shrimp. It’s a great way to add flavor with out adding a ton of fat and calories!
Add it to rice or grains in your healthy bowl along with your protein of choice! Or make a fresh veggie wrap!
One of my personal favs… this recipe plus minced cooked shrimp placed mini phyllo cups topped with a lime crema! I know, right! BTW… you’re totally welcome for that recipe idea. And yes I plan on posting it with real pictures.
Speaking of pictures
What do you think of these pictures? I ask because I took these as a Foodie Bootcamp a few weeks ago that concentrated on food photography, plating and styling. While there, I got to work 1:1 with 2 of the industry’s BEST food photographers out there – Joanie Simon from The Bite Shot and Skyler Burt from We Eat Together. If you recall from my weekly menu post, what I struggled with (and still kind of do) is food styling and plating.
I can’t help it. I’m a thinker. Actually I’m an ANALYZER. It’s the Engineer in me. While creating recipes I can be creative and carefree, when it comes to plating and the like I waaaaaaaaaaaaaaay over analyze things.
What helped me the most was something Skyler had said to me. He said, “When you are photographing something, you are telling a story. You want it to have flow and meaning; a purpose.” He then had me take a shot of what I styled. It was simply a plate of the chips and salsa fresca; no drinks, no rogue items around the board, just the food. As, well, that’s what I was focusing on as that’s what I thought how it should be.
Next, he showed me by just adding cilantro as a swoosh and maybe a few drinks I was creating a story; a moment. He showed me fluidity and movement in a still image (if that makes sense). To me, it now does.
Joanie then worked with me on the angles, lighting and reassurance. She reassured me that it was OK to not have everything single thing in the picture. That it’s okay if I had 2 glasses on table but in my shot I only get 1 full glass and half of the other. She explained things to me in a way that made it sink in. She made me believe that I do have a design eye and that I’m the only one that’s saying I don’t. I’m the only one stopping me from seeing the creative side. That I have to believe in myself.
The confidence both she and Skyler gave me, in a world where I really struggled is priceless. Plus if you ever get to meet them, they are cool as hell! Seriously, they are good peeps for sure!
Know what else is good?
You guessed it, this Salsa Fresca. Or if you want to call it Pico de gallo you can. All I care is that you make this and make it often as it’s absolutely amazing!
If you love this recipe then you may want to try these others for your summer gatherings!
♥ Chicken Barbacoa Soft Tacos
♥ No Cook Cucumber Ham Rollups
♥ Smoky Chipotle Shrimp Tacos with Lime Crema
♥ Chimichurri Sauce
♥ Triple Lemon Sunshine Cookies
♥ Tater Tots and Pulled Pork Sandwich
♥ Super Juicy Greek Turkey Burgers
♥ Chorizo Burgers with Cool Ranch Pepper Sauce
♥ No Cook Pickle Pinwheel Pops
♥ Instant Pot Beef Barbacoa
♥ Bacon Wrapped BBQ Hotdogs
♥ Rainbow Tomato Roasted Corn Salad
♥ Spicy Three Italian Meat Stuffed Banana Peppers
Salsa Fresca (pico de gallo)
This Farm-Fresh Salsa Fresca is the perfect mixture of chopped tomatoes, red onions, cilantro, garlic, avocado, jalapeno and a kiss of lime!. Use it with chips, add it to burgers for a fiesta topping, spoon it over chicken or pork. Works great on crackers and in omelettes!
Ingredients
- 1 pint cherry tomatoes, cut into small chunks
- 1/2 of a red onion, cut into small chunks
- 1/2–1 whole jalapeno (seeded and rib removed), finely minced *adjust to your heat liking
- 1 clove garlic, minced
- 2 Tbl fresh lime juice (~1 whole lime)
- 1 avocado, cut into small chunks
- 1/2 cup cilantro, chopped
- 1/2 tsp kosher salt
Instructions
- In a bowl add all of the ingredients, gently mix until combined.
- Serve immediately or cover with plastic wrap and refrigerate until ready to serve.
Notes
This is excellent on top of a grilled burger or spooned over chicken and shrimp. It’s awesome in a healthy rice bowl or as an omelette topping.
Keywords: easy salsa fresca, best ever pico de gallo recipe, fresh tomato recipes, how to make homemade pico de gallo (salsa fresca), foods for cinco de mayo, chunky salsa, #salsafresca, #picodegallo
Absolutely amazing! We made this over the weekend and it was perfect! Loving the idea of adding avocado to this salsa fresca! Will definitely make again and again!
★★★★★
Yeah that so makes my day Kevin! So happy you loved it. And I agree, the avocado is key! Happy Summering! 🙂
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★★★★★
Lori, this is hilarious! I am eating it NOW as I made it earlier today. Lol. Had some leftover burrito bowl from lunch yesterday, and so added more lettuce and salsa pico de gallo. One of my FAVORITE things. Oh omelette come to me in the morning so I can pile you with this goodness!!
★★★★★
So happy you loved it Karen! Yes I use it on my burrito bowls too! Wait until you try it on an omelette! EPIC!
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Pictures look great- and salsa fresca is one of my go-to summer eats. Looks delish!
Thank you so much Chrissy! The avocado absolutely makes this Salsa Fresca just a bit more delicious!
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There’s so much I love about salsa this time of year, and you touched on most of them. The ingredients are so fresh, it doesn’t require cooking, and it’s versatile. My younger son got so used to eating it on his burgers, he doesn’t want a burger without it. There are so many incarnations of this recipe, yours is different from mine, looking forward to having another salsa option,
Thank you so much Karen! Agreed, this on burgers is a summer must-have!
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This is perfect for the summer!
Thank you Nicole! It’s light and refreshing and, if you add a bit of cooked protein, it’s a great dinner too!
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This is always one of my favorite salsas and I love that you’ve added big chucks of avocado. I may make this for a BBQ tomorrow!
Oh I hope you do make it! To me the avocado makes the recipe. It just adds another level of flavor and texture!
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This will be hit on party I plan next weekend. I absolutely love the flavors and how healthy and refreshing this is. Love how you decorated the plat. I can’t wait to serve this to my friends.
Thank you so much Natalie! It’s such a light and bright dish that you just can’t go wrong with.
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Huh. I never knew what salsa meant in Spanish!
I love that this doesn’t require an oven. Trying to limit oven use during the hot summer!
★★★★★
You and me both! In the summer I live by my crock pot, instant pot and no-bake meals. I’m all about keeping cool!
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This is one of summer’s staples! It is absolutely delicious, great for entertaining while sipping on cold drinks on a patio.
★★★★★
Agreed! This served with some chips, a few libations and sitting in a porch chair is all I need to be happy in the summer!
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Salsa fresca is one of my favorite condiments! We always serve it with tortilla chips, but I NEVER thought to top a burger with it! So genius and TOTALLY making!
★★★★★
Oh yes definitely try it on a burger! I make a half chorizo half beef burger that I put this on top with some Cotija and a drizzle of lime crema! It totally takes the burger over the top!
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I love a good pico, but this one is especially killer with all of that creamy avocado! I could make a meal out of this if we’re being perfectly honest! YUM!
★★★★★
I’ve actually made it a meal! Add grilled chicken or shrimp and put it on top of cilantro lime rice! It’s DIVINE!
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Oh I love the idea of fresh salsa with some avocado in there! I’m definitely going to have to make this recipe this summer. Served with a margarita or two 🙂
★★★★★
If you make it 3 margaritas I’ll show up with the chips! LOL Thank you so much for the kind words! Definitely give this a try!
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What a fresh and flavorful dish – I bet it’s great on tacos! Lovely shots – look forward to trying this soon!
★★★★★
Thank you so much Carrie! Yep, we’ve used it on tacos as well and it adds such a light and bright note to them!
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YUM! What a delicious looking bowl of love. All my favourite flavours tossed in a bowl together, it’s like chip heaven! Thanks for sharing, can’t wait to make this for my husband 🙂
★★★★★
Thank you for the kind words! This recipe is perfect for well… anytime you want something light and fresh!
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I have never had avacado in my pico de galo but it sure looks yummy!! I love stuff like this, fresh and delicious!
★★★★★
Hi Debbie!
Thank you so much! I love avocado and honestly anytime I can add it into a recipe I will. As we all know traditional pico/salsa fresco doesn’t have it, I took some liberties. To me it help marry the bite of the onion to the acid of the lime and brightness of the cilantro.
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